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Instant Pot Minestrone Soup

Instant Pot Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 medium zucchini, quartered and sliced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cup small pasta (ditalini, shells, or elbows)
  • Salt and black pepper
  • Fresh basil and grated Parmesan, for serving

Method
 

  1. Turn on the Instant Pot to Sauté, add olive oil, then cook onion, carrot, and celery with a pinch of salt until softened, about 5 minutes. Stir in garlic for 30 seconds.
  2. Cancel Sauté, pour in broth, and scrape up any browned bits. Add diced tomatoes, both beans, oregano, basil, bay leaf, and black pepper. Secure the lid, set valve to Sealing, and pressure cook on High for 5 minutes.
  3. Quick release the pressure, then stir in zucchini, green beans, and pasta. Turn Sauté back on and cook, stirring occasionally, until pasta is al dente, about 6 to 7 minutes.
  4. Remove the bay leaf, season to taste with salt and pepper. Ladle into bowls, top with fresh basil and Parmesan, and serve hot.

Notes

The pasta will keep drinking up broth as it sits, so add a splash of liquid when reheating leftovers. For a vegetarian version, make sure your Parmesan is rennet-free and skip any optional meat.